Practical Way to Preparing Extraordinary Pasta with roasted cauliflower, spinach and prosciutto
Hoping to eat Pasta with roasted cauliflower, spinach and prosciutto a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with useful instructions on preparing a Pasta with roasted cauliflower, spinach and prosciutto like a famous chef made.
We hope you got insight from reading it, now let's go back to pasta with roasted cauliflower, spinach and prosciutto recipe. You can cook pasta with roasted cauliflower, spinach and prosciutto using 10 ingredients and 2 steps. Here is how you cook that.
To cook an unforgettable Pasta with roasted cauliflower, spinach and prosciutto, here are the materials needed:
- Get 1 of medium cauliflower.
- You need 1 (16 oz.) of bag of spinach or fresh spinach.
- Take 4 slices of Prosciutto.
- Take 16 oz of Oreichette pasta.
- Provide 1/3 cup of Parmigiana Reggiano cheese.
- Get of Salt.
- Get of Pepper.
- Prepare of Pepper flakes.
- Prepare 4 cloves of Garlic chopped.
- Get 4 tbs of Olive oil.
After preparing the ingridients, next you are ready to cook your 5-star Pasta with roasted cauliflower, spinach and prosciutto by following the instructions below:
- Preheat oven to 375 degrees. Then cut cauliflower into florets and place on baking sheet with 2 tbs olive oil and roast in oven for 20 min until golden brown, toss so they don't stick. Boil pot of water on stove for pasta. Add pasta and cook according to directions, then set aside after draining. In a large skillet add other 2 tbs. olive oil and saute garlic and prosciutto until golden brown. Then add roasted cauliflower florets to skillet. Add spinach last, do not overcook spinach..
- Add pasta to pan and mix all together. Add salt and pepper and pepper flakes to taste. Add parmesan cheese. Serve immediately with crusty Italian bread..
Fresh garlic, roasted cauliflower and zesty red pepper flakes turn a traditional baked ziti completely upside down. This savory and festive pasta with. Roasting the cauliflower brings out a deeper richness and dehydrates it slightly, helping to create a thicker, more pâté-like purée later. Soaking the pecans makes it easier to purée them to a smooth consistency. Soy sauce and brandy bring out a deep, meat-like savory flavor.
Recipe : Pasta with roasted cauliflower, spinach and prosciutto
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